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Archives
- Thread starter judy-ky
- Start date
BTW it's scheduled to archive in 13 days...
so we'll see then. I am waiting to see how that works, it may be that it's too soon. Or too late; in which case I'll archive sooner. ;o) The good part is we don't need to scream PLEASE ARCHIVE, it will just automatically archive after X days. I can manually do it too, though, if needed.
so we'll see then. I am waiting to see how that works, it may be that it's too soon. Or too late; in which case I'll archive sooner. ;o) The good part is we don't need to scream PLEASE ARCHIVE, it will just automatically archive after X days. I can manually do it too, though, if needed.
richard-in-cincy
Well-known member
Pat, what a treasure!
I have a copy, but just wanted to let you know this book is selling for up to $100 in used bookstores, depending on edition/condition, etc.
Have fun!
I have a copy, but just wanted to let you know this book is selling for up to $100 in used bookstores, depending on edition/condition, etc.
Have fun!
Greek Fricassee of Lamb
This was the entree hit of the party. I doubled the recipe and I admit I added a lot of carrots about an hour into the cooking time to expand the volume of the fricassee. It was delicious.
Greek Fricassee of Lamb
from Evelyn in Athens
4 lbs lamb shoulder, cut into 6-8 pieces, trimmed of fat
1/4 cup olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 cups water
2 cups dry white wine
4-5 romaine lettuce, lettuces leaves separated and washed, cut crosswise into 2-inch thick pieces (Swiss Chard can also be used in place of lettuce)
1/2 cup fresh dill, minced (please don't even think of using dried)
2 eggs
2 tablespoons cornstarch
1 1/2 lemons, juice of
In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to) and simmer for 1 1/2 hours, or until meat is very tender.
Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
In a large, heatproof bowl, whisk together eggs, cornstarch and lemon juice.
With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
This was the entree hit of the party. I doubled the recipe and I admit I added a lot of carrots about an hour into the cooking time to expand the volume of the fricassee. It was delicious.
Greek Fricassee of Lamb
from Evelyn in Athens
4 lbs lamb shoulder, cut into 6-8 pieces, trimmed of fat
1/4 cup olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 cups water
2 cups dry white wine
4-5 romaine lettuce, lettuces leaves separated and washed, cut crosswise into 2-inch thick pieces (Swiss Chard can also be used in place of lettuce)
1/2 cup fresh dill, minced (please don't even think of using dried)
2 eggs
2 tablespoons cornstarch
1 1/2 lemons, juice of
In a large Dutch Oven, heat the olive oil till smoking and in it brown the pieces of lamb (you may have to do this in 2-3 batches) until golden-brown all over.
When all the pieces are browned add onion, garlic, water and wine (you could use just water if you wanted to) and simmer for 1 1/2 hours, or until meat is very tender.
Add lettuce and dill. You may have to cram it into the pot but it will reduce to practically nothing. Put the lid on the Dutch Oven and cook for 8 minutes. Remove lid, stir carefully not to break up meat and cook another 2 minutes. Turn off heat.
In a large, heatproof bowl, whisk together eggs, cornstarch and lemon juice.
With a ladle, remove ladlefuls of the cooking liquid the meat and lettuce have cooked in and VERY slowly whisk it into the egg/lemon mixture. Keep doing this until, whisking all the while, until you have incorporated most of your cooking liquid - this tempers the egg-lemon sauce so it won't curdle when added to your lamb.
Pour all the sauce into the pot, covering the lamb and lettuce. Turn heat up to medium-high and just bring to the boil. Cook for 1-2 minutes.
Dinner is ready. Have lots of crusty bread around to sop up the delicious avgolemono sauce.
Chicken With Pine Nuts and Tomatoes
Chicken With Pine Nuts and Tomatoes
from Evelyn in Athens
I tripled this recipe.
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 teaspoons dried oregano, crumbled
6 tablespoons olive oil
1 medium onion, minced
2 ounces prosciutto, chopped
1/2 cup pine nuts, lightly toasted
6 boneless skinless chicken breast halves
1/4 cup dry white wine
3 small tomatoes, peeled,seeded and chopped (plum works best – not as watery)
1/2 cup cream
3 tablespoons chopped fresh parsley
Combine ¼ cup parsley, garlic and oregano in a small bowl.
Heat 2 tblsps oil in small skillet over medium-low heat.
Add onion and saute until golden-brown, about 15 minutes.
Stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
Insert small sharp knife into side of each chicken breast at thick end.
Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
Stuff with parsley-pine nut mixture; skewer to close pocket opening.
Place chicken in baking dish.
Drizzle with 2 tblsps oil and pour wine over.
Sprinkle both sides of chicken with remaining parsley mixture.
Cover and marinate atleast 8 hours, in refrigerator.
Heat remaining 2 tblsps oil in large skillet over high heat.
Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
Add ½ of reserved marinade.
Reduce heat to medium-low.
Cover and cook chicken until it is cooked through, about 5 minutes.
Transfer chicken to a platter; slice into ½ inch thick slices and overlap.
Add tomatoes, cream and remaining marinade to skillet.
Boil until slightly thickened, stirring constantly, about 3 minutes.
Season.
Spoon over chicken.
Sprinkle with parsley.
Chicken With Pine Nuts and Tomatoes
from Evelyn in Athens
I tripled this recipe.
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 teaspoons dried oregano, crumbled
6 tablespoons olive oil
1 medium onion, minced
2 ounces prosciutto, chopped
1/2 cup pine nuts, lightly toasted
6 boneless skinless chicken breast halves
1/4 cup dry white wine
3 small tomatoes, peeled,seeded and chopped (plum works best – not as watery)
1/2 cup cream
3 tablespoons chopped fresh parsley
Combine ¼ cup parsley, garlic and oregano in a small bowl.
Heat 2 tblsps oil in small skillet over medium-low heat.
Add onion and saute until golden-brown, about 15 minutes.
Stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
Insert small sharp knife into side of each chicken breast at thick end.
Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
Stuff with parsley-pine nut mixture; skewer to close pocket opening.
Place chicken in baking dish.
Drizzle with 2 tblsps oil and pour wine over.
Sprinkle both sides of chicken with remaining parsley mixture.
Cover and marinate atleast 8 hours, in refrigerator.
Heat remaining 2 tblsps oil in large skillet over high heat.
Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
Add ½ of reserved marinade.
Reduce heat to medium-low.
Cover and cook chicken until it is cooked through, about 5 minutes.
Transfer chicken to a platter; slice into ½ inch thick slices and overlap.
Add tomatoes, cream and remaining marinade to skillet.
Boil until slightly thickened, stirring constantly, about 3 minutes.
Season.
Spoon over chicken.
Sprinkle with parsley.
Greek olives, spiced peanuts
for the olives I mixed olive oil, red pepper flakes, fresh Rosemary, fresh Oregano, a little salt and a squirt of raspberry vinegar and marinated a mixed combo of olives and peppers overnight.
SPICED PEANUTS
Makes 2 lbs
20 small whole dried chiles
6-8 cloves garlic, minced
2 T olive oil
2 lbs salted peanuts (I use Hoodys Peanuts from Costco)
1 tsp coarse salt
1 heaped tsp chili powder
2 packets "True Lime" powdered lime
1 tsp lime zest
In a wide frying pan combine chiles, garlic and oil Cook over medium heat, stirring constantly, for 1 minute. Add Peanuts. Stir over medium heat until slightly browned (about 5 minutes) then sprinkle the rest of the stuff over them and mix in. Turn heat off and let the peanuts sit in the pan until cooled. Pour into container and let sit for 24-48 hours.
for the olives I mixed olive oil, red pepper flakes, fresh Rosemary, fresh Oregano, a little salt and a squirt of raspberry vinegar and marinated a mixed combo of olives and peppers overnight.
SPICED PEANUTS
Makes 2 lbs
20 small whole dried chiles
6-8 cloves garlic, minced
2 T olive oil
2 lbs salted peanuts (I use Hoodys Peanuts from Costco)
1 tsp coarse salt
1 heaped tsp chili powder
2 packets "True Lime" powdered lime
1 tsp lime zest
In a wide frying pan combine chiles, garlic and oil Cook over medium heat, stirring constantly, for 1 minute. Add Peanuts. Stir over medium heat until slightly browned (about 5 minutes) then sprinkle the rest of the stuff over them and mix in. Turn heat off and let the peanuts sit in the pan until cooled. Pour into container and let sit for 24-48 hours.